Cashew-Snow Pea Stir-Fry

Cashew-Snow Pea Stir-Fry

3 Reviews
From: EatingWell Magazine, May/June 2010

Radishes add a burst of color to this easy snow pea stir-fry and cooking them tames their spiciness.

Ingredients 4 servings

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  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon chile-garlic sauce (see Note)
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon minced fresh ginger
  • 3 cups snow peas (about 9 ounces), trimmed
  • ¾ cup trimmed and quartered radishes (about 1 bunch)
  • 4 scallions, cut into ½-inch pieces
  • 3 tablespoons unsalted cashews, toasted (see Tip)


  • Active

  • Ready In

  1. Combine soy sauce, vinegar and chile-garlic sauce in a small bowl.
  2. Heat oil in a wok or large skillet over medium-high heat. Add ginger; cook until fragrant, about 30 seconds. Add snow peas, radishes and scallions; cook, stirring frequently, until the peas are tender-crisp, 2 to 4 minutes. Add the sauce and stir to coat well. Remove from the heat; stir in cashews.
  • Ingredient Note: Chile-garlic sauce is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets. Refrigerate for up to 1 year.
  • Kitchen Tip: To toast nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 90 calories; 5 g fat(1 g sat); 2 g fiber; 8 g carbohydrates; 3 g protein; 39 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 665 IU vitamin A; 34 mg vitamin C; 40 mg calcium; 2 mg iron; 185 mg sodium; 236 mg potassium
  • Nutrition Bonus: Vitamin C (57% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1 fat

Reviews 3

April 16, 2016
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By: Deborah J Bell
Doesn't reheat well I live alone and use eatingwell recipes extensively for multiple servings over several days. I generally only cook a couple of times a week and after making a recipe portion out 4 portions and eat one, carefully storing the others in individual containers for 3 later meals. Almost everything on here works well for this, but this side dish just doesn't - the radishes lose their flavor and the cashews get soggy and everything gets tasteless only the very next day. Also, it's very difficult to get radishes and toasted cashews and snow peas to come together in one bite and the sauce just runs to the bottom and doesn't really add any flavor. I suppose you could use a spoon if you tried hard enough but it didn't work for me. This was the rare recipe I'm deleting and not ever making again. Pros: Unusual side dish Cons: Difficult to eat, prettier than tasty, gets soggy if reheated
January 13, 2015
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By: EatingWell User
Surprisingly good! I substituted peanuts for cashews, because I didn't have cashews. It would be even better with cashews! Otherwise I followed the recipe as written and we loved it. I think it would be a great side dish with pork fried rice or vegetable fried rice. Pros: Unique, good flavor, visually appealing
October 12, 2014
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By: EatingWell User
As delicious as it looks This recipe is definitely worth the time. The most time consuming part was trimming the snow peas. I modified this recipe and cooked with 2 teaspoons of coconut oil instead. I added 1 teaspoon of sesame oil to the sauce mixture. Pros: Delicious, healthy and tasty Cons: More time consuming than I expected
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